The Great History of Mozzarella: The Case of Paestum

[ebpizza]

Not a cookbook, but figured this is the best place for this post.....

I recently purchased this book and it goes into great detail about the history of Mozzarella di Bufala and how it is produced in the Paestum area.  Also some great insight into the differences between industrial (which is what we get in the US) and small farm producers that control their own operation from herd to retail, mostly for the locals.

I highly recommend this book, especially if you are attempting to make mozzarella with milk that is local to your area.



https://www.amazon.com/dp/8899796467/?tag=pmak-20

[Anton1]

Somewhat along the same line is this sci study of three common Mozzarella types in a pizza.
My column chart for clarity 

https://www.mdpi.com/search?q=influence+of+the+mozzarella+type&journal=foods